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| 桑叶叶绿素锌钠盐的制备及其稳定性研究 | |
| 引用本文： | 张军,穆莉,刘朝良,周淑香,林青松,陆翠珍,刘付军,李诗昌.桑叶叶绿素锌钠盐的制备及其稳定性研究[J].食品与发酵工业,2007,33(5):84-86. |
| 作者姓名： | 张军 穆莉 刘朝良 周淑香 林青松 陆翠珍 刘付军 李诗昌 |
| 作者单位： | 1. 安徽农业大学生命科学学院,安徽合肥,230036 2. 安徽农业大学研究生院,安徽合肥,230036 3. 安徽农业大学生物技术中心,安徽合肥,230036 |
| 摘 要： | 利用桑叶制备叶绿素锌纳盐溶液,并对其稳定性进行研究。经过研究得到结论:叶绿素锌钠盐水溶性较好,耐热性、耐氧化还原性、pH为4.00～11.00时的稳定性较好,但光照条件下,稳定性较差。常见的食品添加剂(蔗糖、葡萄糖、食盐、柠檬酸)和一些金属离子(Al~(3+)、Ca~(2+)、Na~+、Mg~(2+))对叶绿素锌钠盐的稳定性无影响,而Cu~(2+)、Fe~(2+)对叶绿素锌钠盐的稳定性有较大的影响。 |
| 关 键 词： | 桑叶 叶绿素锌钠盐 置备 稳定性 |
| 修稿时间： | 2007-02-272007-04-10 |
Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Mulberry Leaves |
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| Zhang Jun,Mu Li,Liu Chaoliang,Zhou Shuxiang,Lin Qingsong,Lu Cuizhen,Liu Fujun,Li Shichang.Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Mulberry Leaves[J].Food and Fermentation Industries,2007,33(5):84-86. | |
| Authors: | Zhang Jun Mu Li Liu Chaoliang Zhou Shuxiang Lin Qingsong Lu Cuizhen Liu Fujun Li Shichang |
| Affiliation: | 1School of life science, Anhui Agricultural University, Hefei230036,China;2School of graduate, Anhui Agricultural University, Hefei230036,China; 3Biotechnology Centre, Anhui Agricultural University, Hefei230036 , China |
| Abstract: | Sodium zinc chlorophyllin was extracted from mulberry leaves and the stability of it was stud- ied.The results showed that Sodium zinc chlorophyllin has stable character on water solubility,thermal sta- bility,resistance to oxidation and pH(4.00—11.00),but the stability of the lighting greatly affected the sta- bility.Common food additives(glucose、sucrose、salt、citric acid)and some metal ions(Al~(3+)、Ca~(2+)、Na~+、Mg~(2+))had no effect on the stability of Sodium zinc chlorophyllin,but Cu~(2+)、Fe~(2+)have a greater influence on the stability of zinc salt. |
| Keywords: | mulberry leaves sodium zinc chlorophyllin preparation stability |
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